For Thornloe Cheese, sprinting to the head of the line of innovation is the result of nearly a century of hard work and tradition.
“Local farmers in the community banded together — and we're very quite vocal — and said, ‘No, we don't want the facility closed. We will buy it,’” Hamel said. Gencor eventually merged with Eastern Breeders of Kemptville to form EastGen. When EastGen took over operations in 2008, Hamel said it was a “big turnaround” for Thornloe.
Their success at several shows caught the attention of Gay Lea Foods, who was embarking on a plan to purchase small cheese makers across the country.But even with the weight of the Canadian food giant behind them, Hamel said Thornloe still runs like a small family — 30 employees now work at the facility — and doesn’t stray too far from its roots, especially when it comes to the production line.That includes their unique cheddaring process, Hamel said, in which most things are made by hand.
“That's something that a lot of people don't realize,” Hamel said. “We might be called a factory. But in terms of the operation, we're still very small-scale.”As far as connecting with new consumers and new markets — artisanal cheeses and butters are taking a slice of the province’s $1.8-billion dairy industry — Hamel says a key approach for Thornoe is nostalgia.
“So that's a big part of their experience, coming here to get a fresh bag of curds and travelling back down Highway 11.”
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